Courgette Basil Pasta With Pesto Crumbs Food

ROASTED COURGETTE PESTO PASTA

Steps:

• Preheat oven to 180C/350F.
• Cut courgettes in half lengthways and then cut into semi circle slices. Place on a baking sheet, toss in some olive oil, salt and pepper and place in the oven for around 15 minutes.
• Place pine nuts in a small dry frying pan on medium heat and toast for a few minutes until turning golden brown. Alternatively place in the oven for a few minutes.
• Cook pasta according to packet instructions.
• When the courgettes are golden brown, soft and starting to fall apart remove from the oven and place in a food processor with the pine nuts and remaining ingredients apart from the oil.
• Blitz until the nuts are blended and it resembles a pesto. Slowly pour in the olive oil whilst giving it a final blitz. Taste and season with salt and pepper.
• Once the pasta is done, scoop out 1/4 cup of pasta water. Drain pasta and add the pesto, mix and then add the pasta water. It should be nice and creamy and glossy.
• Serve and top with some extra parmesan!

PESTO & COURGETTE PASTA BAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Cook the pasta for 1-2 mins less than the pack instructions say, so that it has a little more bite. Reserve a ladle of cooking water.
• Meanwhile, mix the pesto, crème fraîche and courgettes together. Add the pasta and stir well, adding a little of the reserved water to create a good sauce consistency. Taste and season.
• Tip the pasta and sauce into a baking dish and scatter over the breadcrumbs. Drizzle with a little olive oil and bake for 20 mins until the topping is crisp.

COURGETTE & BROAD BEAN RISOTTO WITH BASIL PESTO

Steps:

• To make the pesto, crush the garlic to a paste with a pinch of salt using a pestle and mortar. Add the pine nuts and pound to a coarse paste, then tear in the basil and mint, pounding again until they've broken down. Stir in the oil and cheese, then taste for seasoning - add more cheese if you like.
• Heat the oil and butter in a large non-stick frying pan over a medium heat. Add the courgettes, sprinkle in the chilli flakes and nutmeg, and season with salt and pepper. Fry for 3-5 mins until the courgettes are golden and softened. Add the spring onions and lemon zest, and stir for a minute or two. Tip in the rice and stir to coat in the oil until translucent, about 2 mins.
• Pour in the wine, then cook for a couple of minutes until it's mostly evaporated. Add a ladleful of the stock and stir for a few minutes until it's absorbed. Continue adding a ladleful at a time for 20-30 mins, stirring continually, until all of the stock is absorbed.
• Stir in the blanched broad beans and flowers, if using, and warm through for 2 mins. Remove from the heat and stir through the parmesan. Allow to sit for about 5 mins, then swirl through half of the pesto. Any remaining pesto will keep chilled for up to two days.
• Divide the risotto between bowls and scatter with the extra basil leaves, extra cheese and another spoonful of the pesto, if you like.

COURGETTE, BASIL & ALMOND PASTA

Steps:

• Cook the pasta in plenty of boiling salted water according to pack instructions. Meanwhile, finely chop the almonds, chop the courgette into small chunks, crush the garlic and strip the basil leaves from the stalks. Heat the oil in a large frying pan and fry the courgette for 2-3 mins until starting to soften, then throw in the garlic and half the basil and cook for 1 min more.
• Drain the pasta and add to the courgettes, along with the almonds, the rest of the basil, the Parmesan, salt, pepper and lemon juice. Toss everything together and serve with extra Parmesan on the side.